Reviewed: Apr. 15, 2012

Very different ,but good.

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Reviewer:

myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

Reviewed: Dec. 15, 2011

Love it!!

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Reviewer:

Coralee

Home Town: Big Bear Lake, California, USA

Living In: Mountain Home, Idaho, USA

Reviewed: Nov. 11, 2011

I thought this was good, but I’m not sure how often I would make it. I think parsley fresh out of the garden might be helpful and I would also add the anchovy slowly until you’re happy with the taste. It was good for something different and I will try it again at some point. I think if you've grown up with it then it is probably like a taste of home. For someone like me that has never had it I didn't find it THAT amazing.

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Reviewer:

Bethy

Cooking Level: Expert

Reviewed: Oct. 30, 2011

This stuff is addictive. So yummy!!!! Hubby & son devoured it. I used basalmic instead just bc we love it. Was especially good on sliced tomatoes with cheese.

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Reviewer:

michelle9491

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 6, 2011

When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it unless you try it. I literally finished making this less than 15 minutes ago. This was SOOOOOO good I just had to immediately hop on the computer and leave my review. I apologize for butchering your recipe but I did make changes based on ingredients I already had at home. I used cilantro instead of parsley.I used balsamic vinegar instead of white vinegar.I didn't drain the anchovies and used the olive oil that was already in the can of anchovies instead of using the 1/2 cup of olive oil.I added 12 capers. I then dumped everything into my mini food processor and lightly pulsed until I liked the way it looked (maybe 10 super quick pulses). I know it should marinate overnight but what can I say? I was CURIOUS! So I grabbed a veggie cracker just to dip the tip in next thing you know I'm carrying it to the living room to sit on the couch and dig in with veggie crackers and with celery sticks. Thank you! I'm making this one of MY family recipes!

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Reviewer:

Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

Reviewed: Oct. 18, 2010

Made this for a dinner party I had this weekend and it was amazing! Made it according to the recipe and served with warm ciabatta bread. It was a hit!! Thank you!

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Reviewer:

gemvia0107

Cooking Level: Intermediate

Reviewed: Aug. 2, 2010

I've made this 5 times. It always tastes better the next day, so if you have a chance to let the flavors marry overnight, do it. This is a great thing to serve at a wine/cheese party or at an Italian-themed night. It's great served on thick slices of tomatoes and on crusty bread. I haven't tried it on burgers yet, but it would be a great topping!

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Reviewer:

terryo

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Reviewed: Jul. 25, 2010

Although this was a good appetizer next time I would add less vinegar. Overall, very tasty.

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Reviewer:

e.addison89

Home Town: Omaha, Nebraska, USA

Reviewed: Feb. 26, 2010

This is drop-dead delicious. Absolutely amazing.

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Reviewer:

IMH

Reviewed: Apr. 7, 2009

Made a soup that called for fresh parsley. Had lots left over and didn't want to waste it...found this recipie and served it as an appetizer on toasted french bread. Everyone was suprised there were anchovies in it...it was all gone in no time at all!!! Will definitely make it again...

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